Comments on: Chocolate Covered Sweet Sesame Spheres (Nuvvula Mudda)

by: Madhu Srinivasulu

Wed, 20 Aug 2008 05:54:01 +0000

Hi Indira,

I am a real big fan of yours. I get a lot of inspiration from your website. I tried the nuvvula mudda for my son yesterday - and what a delight it turned out be. Thank you dear!!

Madhu

by: Bhuvana

Tue, 04 Mar 2008 16:31:02 +0000

I am a big fan of ur website. I love sesame seeds muddulu. In Tamil Nadu we call it “Ellu urundai” and it uses black sesame and jaggery with roasted peanuts. We roast the sesame seeds before powdering it. In your muddulu I noticed it’s white sesame seeds. Do you roast the seeds before you powder it?

by: veena

Thu, 27 Dec 2007 08:14:29 +0000

Hi Indira,

I love ur website.These laddus look delicious. i surely try them this weekend. Thanks

by: Sandhya

Fri, 30 Mar 2007 01:27:48 +0000

Indira,I wanted to try this recipe but I am not too fond of coconut. Can I leave the coconut out?

Indira replies:
Hi Sandhya, we prepare sesame laddus without coconut also. They taste quite good.
Let me know how you like them, if you try. Thanks.

by: RG

Sun, 18 Feb 2007 21:44:37 +0000

Hi Indira,

Thank you so much for the prompt response. Could you also try to post a pic of your granite piece? Thanks again!

by: RG

Wed, 14 Feb 2007 15:08:47 +0000

Hi,

Love your site. Between your two mortars, which one do you recommend? I can’t go to India to buy one, but I was considering a granite one from Crate and Barrel. It’s about $27. The ceramic one is considerably cheaper. But, does it work as well? I cook Indian food mostly. Would really appreciate your input. Thanks.

Indira replies:
Hi RG, if money is not a problem then I would definitely go with granite one. Ikea also carries a granite one, I think it is priced around 17 some dollars. Small but good size to prepare spice powders or masala paste for one week like that. During our move to Seattle last September, we lost the ceramic one. It’s already quite old and it got broke during shipping. So I bought a new granite one from Ikea. Works great and looks cute.

by: Shrilatha

Tue, 19 Dec 2006 17:08:54 +0000

Hi Gayathri,
I am sorry for this much delayed response. I am guessing you already found your answer through experimentation. In case you haven’t,here’s what I did. I prepped the jaggery a bit before dumping it into the grinder with everything else. I usually buy the solid mounds of jaggery. So, I broke the mound up into chunks which measured an inch and a half,roughly.

Unaware of an easier method to break the jaggery up, I used a rolling pin & knife to pound and mutilate it.
But, I read on a blog somewhere that nuking the jaggery for a few seconds, softens it considerably, making it easier to disintegrate.
I put this tidbit of information to the test and it worked like a charm.

Anyway,the grinder does an excellent job of pulverizing the chunks of jaggery.
I used the wet grinding blade, but I guess the dry grinding blade would be more appropriate.
Either way, if you have a good & robust grinder, the blade shouldn’t really matter. The resultant meal will turn out very fine.

A word of caution. I scaled the recipe down to about 2 cups of sesame seeds and I still had to split the grinding process into 2 batches. So don’t dump the entire recipe in at once into the grinder,you will overload it and may conk out on you.

by: gayathre

Wed, 19 Jul 2006 15:28:41 +0000

hi indra,to say the least,am becoming a crazy fan of urwebsite;keep it up!!
shrilatha,did u just powder the jaggery and add to the ground sesame seeds?

by: beth

Sat, 01 Jul 2006 20:47:02 +0000

Thanks for the alternative, Shrilatha. This one is a keeper!

by: Shrilatha

Mon, 01 May 2006 13:39:15 +0000

Thought I’d share this with everyone in case anyone is mortar & pestle -less like me.
Went ahead and made these laddus with my sumeet dry grinder. Made a few changes to the preparation method though, - dry roasted the sesame seeds (till they turn a very light brown, no oil) and cashewnuts. Added one teaspoon of elaichi seeds and ground them all up in my sumeet.
The result was fabulous. Melt in your mouth laddus in a jiffy. The taste factor in the mortar & pestle method must, as Indira mentions, have an edge over the automated method. But if you are pressed for time,this is a great way to go.